Daily Tribune, Terre Haute, Vigo County, 23 May 1915 — Page 6
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NEW IMLER-PARROTT BAKERY OPENS OH WABASH AVENUE
Description of One of the Most Sanitary Bread, Cake And Cracker Factories in the Country-List of Contractors
And Supply IVIen Responsible for Great Work
DOMING up on the east side, new Miller-Parrott baking plant at Fourteenth and Onehalf street and Wabash avenue attracts considerable attention. The new four story building has just been completed and the machines and the equipment of the plant will be moved to the building: this week. It is hoped that the new plant will be in full operation by the end of the week.
The Miller-Parrott Baking company was established by C. F. Miller, the father of Charles W. Miller, now president of the concern. Until 1905 it was known as Miller's bakery. Then Mr. Parrott became Interested in the business and the name was changed to the Miller-Parrott Baking Co. The heirs of Mr. Parrott now control his share of the stock.
C. W. Miller is now president of the company, E. M. Parrott secretaryvtreasurer, F. E. Einecke credit manager, and Charles Kelfner sales manager.
Trip Through Plant.
Let us take an imaginary trip through the magnificent and most modern bakery in this section of the country which has just been completed by the Miller-Parrott Baking company.
Starting at the fifth floor, or what is known as the mezzanine floor in the cracker and cake department, we find the flour sifters and sugar pulverizer.
On the fourth floor below are installed a number of dough mixing machines. Every scientific and modern device will be used, such as water meter, automatic scale, etc. These improvements will assist greatly in manufacturing their product on a more scientific basis. Walking across the floor to the west side we find the cracker and cake cutting machines also, the pan tower which conveys the pans to and from two immense reel ovens. These reel ovens, or revolving ovens as they are better known, 'are equipped with long swinging shelves which revolve on an axis.
These ovens are capable of baking .several thousand pounds of crackers md cakes each day. One is impressid with the excellent ventilating system throughout the entire plant.
Coming down to the third floor we find a large spacious room where are located the icing trolley, icing machines and marshmallow mixers. This is the department where sweet goods are dipped and iced. They are then packed in boxes and tin cans and started on their journey down the roller spiral conveyer to'the shipping department. Adjoining this on the same floor is the pastry shop where all kinds of pastry goods are made. This department has two large flat ovens and all other modern equipment which goes to make up a first class shop.
View in Packing Room.
The second floor is known as tha general packing room. Crackers and sweet goods from the other departments are conveyed to this room by automatic carriers where they are packed and made ready for shipment.
Estimates Furnished
A large Uox making machine is located in one side of this room and furnishes the boxes for the packing. All finished product is loaded on a roller spiral conveyer and delivered to the shipping room. In the shipping room is located another machine which is used to nail the lids on the cracker boxes.
The bread department, although under the same roof, is considered an entire separate department. Starting at the third floor of the bread department we find a huge eighty barrel flour sifter and a blender. All the flour and other ingredients are put through a scientific test before they are permitted to go into their product. On the second floor of this department is located the dough mixing machines and will also be used as & dough room. After the doughs are properly matured they are conveyed automatically to the first floor, on which is located the dough divider which cuts the dough Into the exact size required and is then conveyed to the rounding-up machine which kneads and rounds up this loaf of bread. From there it is conveyed automatically to the proofer where the dough receives its proper proof. After it leaves the proofer it is put into a molding machine. It is then placed in pans and again receives an additional proof. From there the bread goes into the ovens. Five large Duhrkop ovens have been installed. These ovens are capable of baking between flfty and sixty thousand loaves of bread per day. This department ha? received special thought and time in order that this company could give the consumer the very beat loaf of bread that science and thought could produce.
Groat Power Plant.
The basement which is under the entire building is used principally for storage room. A large refrigerating plant has been installed in this basement which furnishes the cold brine for all of the ice boxes scattered throughout the entire building.
The power plant is equipped with two units of Skinner engines of 168 horse power each from which all of the lights and power for the entire plant is furnished.
A large covered driveway surrounds the entire plant. All of the products will be loaded in these driveways which will insure more sanitary conditions with regard to loading and handling.
On the mezzanine floor at the top of the four story building the flour sifters are located for the machines which mix the cracker doughs. The sacks of flour are brought to this floor by elevator and a signal from the mixer on the fourth floor tells the man above how much flour to pour into the sifters. The three sifters are located just over two six barrel mixers and one two-barrel mixer. A system has been arranged so that every sack of flour sent to the fourth floor is accounted for.
After the men in charge of the cracker doughs have the water, lard and other ingredients ready in the mixers the signal is given above for the flour. At each mixer water meters have been installed so the man who mixes the dough can set a dial for the amount of water needed for each dough and the water will run until
Structural Steel and Iron Work for the Miller-Parott
Baking Company's Building Furnished by
Hetherington 8 Berner
STRUCTURAL STEEL
and IRON WORK for BUILDING CONSTRUCTION
BEAMS, ANGLES, CHANNELS, GRAY IRON CASTINGS SPECIAL MACHINERY
tor
Any Steel
or
Iron
for
Kentucky Avenue and White River INDIANAPOLIS, IND.
this amount has been run into the mixer. Cleanliness First Rule.
After the dough has been mixed it will be poured into sanitary troughs and these will be wheeled into a fermenting room to remain until the dough has been properly fermented. Then the dough will be placed on the cracker cutting machines, from which they are put into the ovens.
The cracker baking ovens are arranged with long cylinder shaped pans which revolve through the heat. One revolution is all that is required to bake the crackers. Just as soon as these pans are run through the heat once they are taken out and placed on slow moving elevators which carries them to the second floor for packing. Up one side of this automatic elevator come the pans from which the crackers have been taken.
On the third floor the icing mixing machines and icing machines are located. Both plain and fancy icing for cakes are mixed and applied on this floor. A trolley arrangement carries rows of hooks upon which the cakes are placed for drying after the icing has been applied.
The flres for the cracker ovens on the fourth floor are located on the third floor. On the west side of this floor is located a pastry room where the doughnuts and pies will be baked. Two small ovens have been built on this floor for pies and pastry. In the center of the floor is a spiral roller shute which will be used to send boxes of cakes to packing department on the first floor.
Automatic Elevators.
The second floor is equipped for a packing room for crackers and oakes.
Building Construction
TERRE HAUTE TRIBUNE
SPLENDID NEW INSTITUTION ADDED TO TERRE HAUTE'S INDUSTRIES
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Here the automatic elevator brings down the pans of baked crackers and carries them along a moving chain belt. Girls stationed along this belt will remove the crackers ami place them in boxes. A roller conveyer will take the packer boxes over to the spiral roller shute and down to the packing anc\ shipping room on the first floor.
A special arranged machine takes care of the oyster crackers. These crackers will be moved slowly along a belt to give them time to dry. At the end of this belt a shute catches them and allows them to fall into boxes for shipping.
On the first floor the shipping room is located. Here the roller shute will drop the boxes of baked crackers and cakes and the shipping clerks will mark them and send them out. The cashier's office has a window opening into this room so all goods taken out can be accounted for.
The storage room, refrigerating room and ice plant are located in the basement. About 5,000 barrels of flour can be stored here in addition to quantities of molasses and sugar. A refrigerating plant is operated to keep the. molasses and other supplies in good condition. This plant also furnishes cold air for the refrigerators located on each floor.
Although in the same building, the bread department is entirely separate. Flour is dumped into a sifter in the basement and carried by chain con veyers to the third floor. Here it is run through sifters into a blender. The flour is then taken into weighin sifters which allow the proper amount nf flour to fall through a sifter into the mixers below. Water also Is weighed and allowed to run through a chute into the mixers on the flour below.
Busy Bread Mixer®.
The-second flour contains the mixers into which the flour and water is allowed to fall. After the dough has been mixed it is put into machines which cut and weigh it. and place the loaves in pans. These pans are placed on racks and wheeled Into a proof room. There the dough remains until it raises sufficiently. Then the battery of five ovens is put to use.
After the bread leaves the ovens, it is placed on racks and wheeled out to the loading room. The east side of this room is open so the wagons can be backed against it and the bread packed in them.
The engine room is just north of the plant. Here the power for the b'g baking plant is generated. Two engines with a capacity of 168 horsepower each are used in the engine room. Two pumps provide water for the plant.
When running at capacity the new baking plant will be able to turn out about 50,000 loaves of bread each day. The bread and crackers of the company go to almost every part of the central west.
Members of the firm have received many compliments from their friends upon the splendid new plant the will open next week and it has been classed as one of the most up to date and sanitary plants of its kind in the country.
D0CKEKS READY FOR WAR.
LIVERPOOL, May 2-2.—Looking smart in their new khaki dungaree uniforms, several companies of the Liverpool dockers' attalion have turned out for their flrst parades.
Each gang or squad of the dockers includes nineteen men and a corporal. Several of these suits constitute a company, which has its own noncommissioned offlciers, and may be drafted for work wherever desired.
The dockers' uniform differes only slightly from the regular service uniform. The materials and cut is a little more like that of a good overall. The headgear is the regular service cap, with the badge of the king's owr. Liverpool reg'-^nt, to which the battalion is atC^s
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JEW OF JMII.IifcR-l'ARROTT UAKKHY PLANT LOOKING FROM GILBERT AND WABASH AVENUE, THE NfcW HOME OF MOTHER'S BREAD.
All the
Davis Gardens American Theatre Hippodrome Theatre Model Ice Cream Co. Booker Washington School Deming Buildings Albert Lange School French Lick Springs Hotel Inetrhational Harvester (New Building-) Tribune Building Star Building St. Marys-of-the-Woods' Buildings Crane Co. Samuel Frank & Sons St. Anthony's Hospital T. H. Savings Bank Elks' Building Central Christian Church
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the Water
In The
Miller Parrott Bakery
Was Installed By
Prox & Bur get Co
119-123 North Eighth Street
Citizens Phone 905 Bell Phone 187
Who Installed the Plumbing and Heating in the Following Buildings:
Our engineering staff will be glad to put themselves at your disposal in helping you solve any problem of heating and ventilation or plumbing: you may have.
'4 SUNDAY, MAY 23, 1915. I
Mont Rose School Garfield High School T. H. Trust Co. Herz Building T. H. Auto Co. A. J. Kaufman Building St. Ann's School Vocational School (not completed) St. Patrick's Church, School, Residence and Hall Knight Block, Brazil, Ind. Annunciation School, Brazil, Ind. Davis Block, Brazil, Ind. First National Bank, Clinton, Ind. Two Schools, Clinton, Ind. Dies Garage, Clinton, Ind. F. B. Smith Residence, Allendale, Ind. W. Totming Residence, Allendale, Ind. C. M. Rankin Residence, Allendale, Ind.
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